EP1132002A1 - Procédé et dispositif de fabrication de morceaux de pâte arrondis de même dimensions - Google Patents

Procédé et dispositif de fabrication de morceaux de pâte arrondis de même dimensions Download PDF

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Publication number
EP1132002A1
EP1132002A1 EP01104226A EP01104226A EP1132002A1 EP 1132002 A1 EP1132002 A1 EP 1132002A1 EP 01104226 A EP01104226 A EP 01104226A EP 01104226 A EP01104226 A EP 01104226A EP 1132002 A1 EP1132002 A1 EP 1132002A1
Authority
EP
European Patent Office
Prior art keywords
dough
knitting
drum
partial chambers
chambers
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP01104226A
Other languages
German (de)
English (en)
Other versions
EP1132002B1 (fr
Inventor
Max Schiessl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Eberhardt Backereitechnik GmbH
Original Assignee
Eberhardt Backereitechnik GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Eberhardt Backereitechnik GmbH filed Critical Eberhardt Backereitechnik GmbH
Publication of EP1132002A1 publication Critical patent/EP1132002A1/fr
Application granted granted Critical
Publication of EP1132002B1 publication Critical patent/EP1132002B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C7/00—Machines which homogenise the subdivided dough by working other than by kneading
    • A21C7/005—Machines which homogenise the subdivided dough by working other than by kneading the dough pieces being worked in radially disposed cavities in a rotating drum
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • A21C5/02—Dough-dividing machines with division boxes and ejection plungers
    • A21C5/04—Dough-dividing machines with division boxes and ejection plungers with division boxes in a revolving body with radially-working pistons

Definitions

  • the invention relates to a method for producing round dough pieces of equal size and a device for Performing the procedure.
  • a device for the continuous production of round and / or square pieces of dough with the same volume or Weight is dough from a hopper through a main chamber by means of a main piston in line in the casing of a drum arranged sub-chambers, infinitely adjustable in volume pressed.
  • a main piston in line in the casing of a drum arranged sub-chambers, infinitely adjustable in volume pressed.
  • a disadvantage of these known devices is that the Pieces of dough lie in the subchambers and work through the partial chamber floor adjustable in its position towards the active plate must be pressed against the active plate so that maintain the friction of the dough and the active plate becomes; this is absolutely necessary to get an approximation round dough ball.
  • Sub-chambers is also common that the sub-chambers in Drum shell or on the sled surface, caused by the previously common, generally hexagonal or round Base area of the partial chambers, with a relatively large distance are arranged from each other so that related to the opening the main chamber in relation to the sub-chambers in a drum or a carriage the spaces between the sub-chambers form a large area to which the dough passes the main piston pressed when filling the subchambers and thereby is squeezed.
  • the structure of the dough is in a very unfavorable way for the later baking process changed, i.e. the pore structure is more or less destroyed, which adversely affects the quality of the baked goods affects.
  • the object of the invention is therefore to round sections of equal size to be manufactured in such a way that the approximately knitted ones Sections defined positioned on subordinate funding can be handed over.
  • the Invention achieved that the dough when filling Dough chambers treated extremely gently with regard to its structure becomes.
  • the Active movement executed as an eccentric circular movement, at which starting from a zero position over a maximum possible impact rash has returned to the zero position becomes.
  • the Active movement executed as an eccentric circular movement, at which starting from a zero position over a maximum possible impact rash has returned to the zero position becomes.
  • Partial chamber floor gives the ideal for the formation Dough ball required effective space synchronous to the progressive Free movement without any adverse pressure on the active blade is exercised. In this way, will be approximate spherical piece of dough with a smooth surface and a optimal internal structure, which was previously only possible with a Messerstern dough dividing and knitting machine is.
  • the approximately spherical Sections in the subchambers are always centric and precise positions the effective closure downwards with the active band. This in turn is one that follows the knitting process linear movement to pass the approximately spherical Pieces of dough at other processing stations are particularly advantageous.
  • the endless knitting band as a knitting or link band with structured surface. Furthermore, at the invention a knitting device against other knitting devices are exchanged, the knitting bands of which differ are structured or even smooth surfaces exhibit.
  • the ones arranged in a row next to each other in their capacity or volume continuously adjustable subchambers the drum a rectangular, preferably square Cross section and a distance of less than 6mm.
  • the walls between the individual subchambers and the opposite walls of the two outer subchambers be concave or convex.
  • an application device from fat to pieces of dough provided in the chambers become; this device has side by side, the number of rows arranged in a row Corresponding number of extendable stamps on subchambers. Out every stamp can leak grease, so that it is flat and / or in the dough pieces located in the subchambers Fat is pressed. The pieces of dough greased in this way are then worked so round that an effective connection is formed, which bursts open when baking.
  • the knitting device can be used to produce square pieces of dough be turned off so that with the device according to the invention angular sections can also be produced, which is a qualitative comparison to using a knife star dough and knitting machines withstand manufactured dough pieces.
  • angular pieces of dough When working with and without fat or when dividing and The production of angular pieces of dough is thus the well-known advantageous operation of a knife star dough and Knitting machine modeled as best as possible and can be in a continuous Workflow to be implemented.
  • Both in the embodiment according to Fig.1 and Fig.2 is to be processed via a funnel 1, in FIGS. 1 and 2 Dough not shown supplied, whereby for convenient Check the level in the hopper 1, a window 2 is provided is.
  • a main chamber 3 At the bottom in Fig.1 and 2 of the down is generally conical tapered funnel 1 a main chamber 3, in which one towards a drum 8 arranged linearly movable, schematically indicated Main piston 4 arranged with a drive, not shown is.
  • Main piston 4 arranged with a drive, not shown is.
  • the driving force of the main piston 4 infinitely variable in a known manner.
  • a number for example by 90 ° offset against each other, arranged side by side in a row
  • Subchambers 5 housed parallel to one in 1 and 2 by a point indicated axis A of the drum 8 are aligned.
  • the volume of each Partial chambers 5 is adjustable by means of the chambers Partial chamber piston 6 continuously adjustable.
  • For setting the volume of the individual subchambers 5 is an end stop 7 assigned.
  • Partial chambers 5 For filling the number arranged in a row next to each other Partial chambers 5 is by means of the main piston 4, which is 1 and 2 is in its starting position, which in the dough located in the main chamber 3 is pressed into the subchambers 5, whose capacity by means of the partial chamber pistons 6 is infinitely variable.
  • the sub-chamber piston 6 are by which is pressed into the partial chambers by means of the main piston 4 Quantity of dough up to the appropriately set end stop 7 pressed.
  • the drum 8 When the preselected baling pressure is reached the drum 8 performs one operation, i.e. she will in that Function example shown in Fig. 1 and 2 rotated by 90 °, whereby the next row of juxtaposed empty subchambers 5 positioned in front of the main chamber 3 becomes.
  • the one filled with dough is first Row of sub-chambers 5 arranged side by side in the lower Vertex of the drum and is oriented downwards.
  • the dough located in each compartment 5 is thereby the adjustable chamber piston 6 down against there arranged knitting belt 9 pressed. That way gets the amount of dough in each of the sub-chambers 5 a good friction preferably with a structured surface provided knitting band 9.
  • the drum 8 is rotated further at a peripheral speed, that of the simultaneous, linear forward movement corresponds to the knitting band 9. As it progresses Turn the drum 8 counterclockwise Partial chamber piston 6 in the direction of the drum outer surface so far extended that the pistons have reached the outer surface, before the row of partial chambers 5 the filling position at the Main chamber 3 has reached.
  • a transfer belt 12 or alternatively to not shown Spreading belts conveyed is preferably in the transfer area a correspondingly adjustable and adjustable transfer roller 13 arranged.
  • the Drum 8 may be arranged.
  • a device 15 is provided, from which one of the Corresponding number of partial chambers arranged next to one another Number of piston-like stamps 16 extended and against the in the individual subchambers 5 pressed amount of dough can be. If this is the case, the individual Stamp 16 flat on and / or in the individual chambers located dough pieces pressed fat.
  • FIG. 1 The embodiment of the invention shown schematically in FIG In contrast to that in 1 reproduced embodiment a longer knitting device 10 'and thus also a correspondingly longer endless Knitting band 9 '.
  • Another knitting station 17 provided, which is in time with the linear forward movement the longer knitting band 9 'raised and lowered is, so that each lying on the knitting belt 9 ' Row of dough pieces 11 transported to the knitting station 17 becomes.
  • the knitting process in the Way ended that from the first in Fig.2 further knitting station arranged on the left is only partially circular Quantities of dough are finished to be round and almost spherical Pieces of dough are made.
  • the action time for example, distributed over two action stations and is thereby halved in total, which reduces the hourly output the facility is increased accordingly.
  • 4a and 4b are a schematic top view, for example five partial chambers arranged next to each other in a row shown, whose bases are in the form of a circle or an equilateral hexagon.
  • a main chamber for example the main chamber 9
  • Partial chambers represent a relatively large area against which the dough through the main piston when filling these subchambers pressed and thereby squeezed.
  • the areas between the five subchambers 5 1 to 5 5, for example, are preferably designed as narrow intermediate chamber walls 50 2 to 50 5 , the wall thickness of which, for example can be on the order of 2 to 2.5 mm. As can be seen from the top view in FIG. 3a, this results in a very favorable ratio of the surfaces of the intermediate chamber walls 50, ie the areas between the square subchambers 5 and the area of the opening of the main chamber 3.
  • the square Base areas of the subchambers 5 is this ratio 1: 29.8.
  • the square Base areas of the subchambers 5 is this ratio 1: 29.8.
  • the corresponding ratio is 1: 3.6. This shows how low the Resistance is that when filling square subchambers affects the dough, or in other words, when filling the square dough structure retains the dough structure.
  • the dough structure is largely retained even if, as shown in FIG. 3b, the walls 51 2 to 51 5 formed between, for example, five sub-chambers 5 1 'to 5 5 ' and the walls 51 1 and 51 6 of the two outer sub-chambers opposite these 5 1 'and 5 6 ' are concave. Results similar to those of the square partial chambers 5 are obtained if the intermediate chamber walls 52 2 to 52 5 and the opposite walls 52 1 and 52 6 of the two outer partial chambers 5 1 "and 5 6 " are convexly curved. In both cases, the structure of the dough quantities pressed into the subchambers by means of the main piston 9 is essentially retained or is only very slightly impaired at best.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Noodles (AREA)
EP01104226A 2000-02-29 2001-02-22 Procédé et dispositif de fabrication de morceaux de pâte arrondis de même dimensions Expired - Lifetime EP1132002B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10009300A DE10009300C2 (de) 2000-02-29 2000-02-29 Verfahren und Vorrichtung zum Herstellen von gleich großen runden Teigstücken
DE10009300 2000-02-29

Publications (2)

Publication Number Publication Date
EP1132002A1 true EP1132002A1 (fr) 2001-09-12
EP1132002B1 EP1132002B1 (fr) 2004-11-10

Family

ID=7632672

Family Applications (1)

Application Number Title Priority Date Filing Date
EP01104226A Expired - Lifetime EP1132002B1 (fr) 2000-02-29 2001-02-22 Procédé et dispositif de fabrication de morceaux de pâte arrondis de même dimensions

Country Status (4)

Country Link
US (1) US20010028908A1 (fr)
EP (1) EP1132002B1 (fr)
AT (1) ATE281765T1 (fr)
DE (2) DE10009300C2 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10305378B4 (de) * 2003-02-10 2010-12-02 KB Systems, Inc., Bangor Portioniereinheit
AT509795B1 (de) 2010-04-16 2013-11-15 Koenig Maschinen Gmbh Teil- und wirktrommel
DE102011007558A1 (de) * 2011-04-18 2012-10-18 Neuenkirchener Maschinenfabrik Emil Kemper Gmbh Teigformungsstation für eine Vorrichtung zur Formung eines Teigrings sowie Vorrichtung zur Formung eines Teigrings mit einer derartigen Teigformungsstation
US20140356503A1 (en) * 2013-05-29 2014-12-04 John H. Moynihan Method And Apparatus For Scaling Dough
DE102014102289A1 (de) * 2014-02-21 2015-08-27 Oka-Spezialmaschinenfabrik Gmbh & Co. Kg Motivwalze, Teigformmaschine und Verfahren zur Herstellung eines Gebäckstücks
ES2793379T3 (es) 2017-04-07 2020-11-13 Rondo Burgdorf Ag Dispositivo para la formación de productos de masa a partir de trozos de masa
CN114403171B (zh) * 2022-02-14 2023-01-13 元厨(固安)智能科技有限责任公司 一种面条生产设备及其生产工艺

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE444858C (de) * 1924-04-30 1927-10-10 Max Thiele Teigwirkmaschine, bei welcher der Teig stueckweise einer in zwei rechtwinklig zueinander liegenden Richtungen erfolgenden Wirkbewegung in Teignaepfen unterworfen wird
US3272153A (en) * 1963-12-20 1966-09-13 Topos Mondial Corp Dough divider
DE2853270A1 (de) 1977-12-16 1979-06-21 Koenig Helmut Vorrichtung zum portionieren und schleifen von teigstuecken
DE2949562A1 (de) 1978-12-11 1980-06-26 Prohaska Franz Gmbh Vorrichtung zum teilen, oder teilen und schleifen, oder teilen und pressen, oder teilen und pressen und schleifen von teig
DE2943088A1 (de) 1979-10-25 1981-05-14 Edmund Schröder Maschinenfabrik GmbH & Co KG, 8623 Staffelstein Teigteil- und wirkmaschine mit schlussbeoelung
DE3123200A1 (de) 1980-06-11 1982-03-25 Ing. Franz Prohaska GmbH, Weiz, Steiermark Vorrichtung und verfahren zum teilen, oder teilen und schleifen, oder teilen und pressen, oder teilen und pressen und schleifen von teig
WO1990006683A1 (fr) * 1988-12-20 1990-06-28 Koenig Helmut Dispositif pour le petrissage de quantites de pate preportionnees

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH265187A (de) * 1941-06-03 1949-11-30 Winkler Fridolin Selbsttätige Teigteil- und Wirkmaschine für kleine Bäckereibetriebe.
DE3821045C1 (fr) * 1988-06-22 1989-04-27 Werner & Pfleiderer Gmbh, 7000 Stuttgart, De
AT391590B (de) * 1988-12-20 1990-10-25 Koenig Helmut Vorrichtung zum portionieren von teig
DE4429973C2 (de) * 1994-08-24 1997-09-25 Neuenkirchener Eisengieserei U Vorrichtung zur Herstellung von Schnittbrötchen, Formgebäck und rustikalen Brötchen

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE444858C (de) * 1924-04-30 1927-10-10 Max Thiele Teigwirkmaschine, bei welcher der Teig stueckweise einer in zwei rechtwinklig zueinander liegenden Richtungen erfolgenden Wirkbewegung in Teignaepfen unterworfen wird
US3272153A (en) * 1963-12-20 1966-09-13 Topos Mondial Corp Dough divider
DE2853270A1 (de) 1977-12-16 1979-06-21 Koenig Helmut Vorrichtung zum portionieren und schleifen von teigstuecken
DE2949562A1 (de) 1978-12-11 1980-06-26 Prohaska Franz Gmbh Vorrichtung zum teilen, oder teilen und schleifen, oder teilen und pressen, oder teilen und pressen und schleifen von teig
DE2943088A1 (de) 1979-10-25 1981-05-14 Edmund Schröder Maschinenfabrik GmbH & Co KG, 8623 Staffelstein Teigteil- und wirkmaschine mit schlussbeoelung
DE3123200A1 (de) 1980-06-11 1982-03-25 Ing. Franz Prohaska GmbH, Weiz, Steiermark Vorrichtung und verfahren zum teilen, oder teilen und schleifen, oder teilen und pressen, oder teilen und pressen und schleifen von teig
WO1990006683A1 (fr) * 1988-12-20 1990-06-28 Koenig Helmut Dispositif pour le petrissage de quantites de pate preportionnees
EP0449840A1 (fr) 1988-12-20 1991-10-09 Helmut Koenig Dispositif pour le petrissage de quantites de pate preportionnees.

Also Published As

Publication number Publication date
DE50104449D1 (de) 2004-12-16
EP1132002B1 (fr) 2004-11-10
ATE281765T1 (de) 2004-11-15
DE10009300C2 (de) 2002-06-27
DE10009300A1 (de) 2001-09-13
US20010028908A1 (en) 2001-10-11

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